Pumpkin Granola Bark
User Reviews
5
Pumpkin Granola Bark
Description
The Pumpkin Granola Bark recipe assembles a mix of old-fashioned rolled oats, shredded unsweetened coconut, chopped almonds, pepitas, ground flaxseed, chia seeds, hemp hearts, and almond flour in a large bowl. A syrup mixture combining maple syrup, brown sugar (or coconut sugar), water, vanilla extract, pumpkin spice, kosher salt, avocado oil, and whisked egg white is prepared separately by heating and whisking to dissolve sugars. After cooling, this syrup liquid is combined with the dry ingredients until evenly coated. The mixture is pressed into a parchment-lined baking sheet evenly and firmly, then baked at 325°F for 40 to 45 minutes until deeply golden and crisp, rotating once during baking for even color. This preparation yields a nutrient-dense, textured snack with sweetness balanced by warm pumpkin spices. The inclusion of various seeds and almond flour adds complexity in flavor and crunch. The bark format offers a convenient portion size and makes this a seasonal granola bar alternative.
Ingredients
- 3 cups rolled oats old fashioned
- 1 ¼ coconut unsweetened, shredded
- 1 cup almonds chopped, whole
- ½ cup almond flour
- ½ cup Pepitas
- ¼ cup Flaxseed ground
- ¼ cup chia seeds
- ¼ cup hemp hearts
- ½ cup maple syrup
- ½ cup brown sugar or coconut sugar
- ¼ cup water
- 3 teaspoons vanilla extract
- 3 teaspoons pumpkin spice
- 1 teaspoon kosher salt
- ⅓ cup avocado canola or vegetable oil
- 1 egg whisked until frothy, white, large
Instructions
- Preheat the oven to 325 degrees F. Line a 13x18 inch baking sheet with parchment paper.
- In a large bowl, stir together the oats, coconut, almonds, pepitas, almond flour, flaxseed, chia seeds and hemp hearts.
- Combine the maple syrup, sugar and water together in a saucepan. Bring to a simmer and whisk until the sugar has dissolved. Remove the pan from the heat and whisk in the vanilla extract, pumpkin spice and salt. Whisk in the oil and egg white until combined. Let cool for 5 to 10 minutes.
- Once cool, pour the mixture into the dry ingredients. Stir to combine and make sure all of the oats, seeds and nuts are evenly mixed with the liquid.
- Press the mixture into the pan, making sure it’s in one even layer. You can use another baking sheet to press down on the granola to make sure it’s packed tightly into the sheet.
- Bake for 40 to 45 minutes, rotating the pan once during cook time, until the granola is deeply golden and brown.
Notes
- This recipe is slightly adapted from the Tartine method of granola making.
- Press the granola mixture firmly into the pan using another baking sheet to create dense, cohesive squares.
- Rotate the pan midway through baking to ensure even browning.
User Reviews
Overall Rating
5
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